Ingredients
1 medium yellow summer squash, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon pepper4 tablespoons olive oil, divided1 pound boneless skinless chicken breast halves2 garlic cloves, minced1-1/3 cups chicken broth1 tablespoon dried minced onion1 cup uncooked couscous
Preparation
Place squash and peppers in an ungreased 15x10x1-in. baking pan. Sprinkle with the rosemary, salt and pepper. Drizzle with 2 tablespoons oil; gently stir to coat. Broil 4 in. from the heat for 10-15 minutes or until tender, stirring every 5 minutes.
Meanwhile, in a large skillet, cook chicken in remaining oil until a thermometer reads 170°. Add garlic, cook 1 minute longer. Remove and keep warm.
Add broth and onion to the skillet; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cut chicken into strips. Serve with couscous and vegetables.
